The Chef’s Academy Supports March of Dimes Triangle Signature Chefs Auction

Local Culinary Institute Contributing to Charity Fundraiser Through Sponsorship and Volunteer Support

Raleigh, NC, November 06, 2013 --( The Chef’s Academy, the Culinary Division of Harrison College, a 110-year-old, a private sector college serving more than 4,000 students worldwide, has announced that it will participate in the 2013 Triangle Signature Chefs Auction to benefit March of Dimes. The event, scheduled to take place Sunday, Nov. 17 from 6 p.m. to 9 p.m., will be held at the Washington Duke Inn & Golf Club, located at 3001 Cameron Blvd. in Durham, N.C. The Chef’s Academy’s Chef Eric Gephart will be a participating chef at the event, and the school’s culinary student volunteers will be on hand at the event to assist with serving. In addition, The Chef’s Academy will sponsor the event by donating auction packages valued at $1,000.

Attendees will have the opportunity to sample signature dishes from 10 local chefs while bidding on silent and live auction packages, with proceeds going to March of Dimes, which works to prevent birth defects, premature birth and infant mortality. This year the nonprofit organization is celebrating its 75th anniversary. Entrance to the event is priced at $150 per person.

“The Chef’s Academy is honored to support the Triangle Signature Chefs Auction this year,” said Chef Jeffrey Bane, North Carolina campus president and national dean for The Chef’s Academy. “Chef Eric Gephart is sure to create a sumptuous dish for auction attendees, and our students are very excited to assist with the evening’s festivities. It is our privilege to partner with March of Dimes, which does such important work on behalf of infant health.”

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About The Chef’s Academy:
The Chef’s Academy is the Culinary Division of Harrison College, a 110-year-old, nationally accredited institution that offers more than 40 degree programs in five schools of study. More than 5,000 students altogether are enrolled at Harrison College’s 12 campuses, its online division and The Chef’s Academy. Headquartered in Indianapolis, The Chef’s Academy opened a second academy on a 4.37-acre campus in North Carolina’s Triangle in August 2011. At The Chef’s Academy, students become prepared and marketable graduates entering the fields of culinary arts, pastry arts, and hospitality and restaurant management through classroom and experiential instruction that sets up expectations for the real-life industry. The college’s culinary division provides an environment that fosters students’ passion for culinary arts and hospitality, and a curriculum developed by the most qualified instructors and leaders in the market. The Chef’s Academy is endorsed and accredited by the American Culinary Federation (ACF). For more information about The Chef’s Academy, visit
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Robert Buhler